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Grandma’s Blueberry Crunch

1-1.5 cups frozen blueberries (thaw & rinse)

1 large can crushed pineapple

1 tsp. lemon

1/2 C sugar—split into 1/4 cups

1 box yellow cake mix

1-1.5 cups chopped pecans

1 stick of butter

Heat oven to 350.  Place pineapple in bottom of rectangular pan, topping with blueberries.  Drizzle lemon juice over all.  Sprinkle 1/4 cup sugar over berries, then spread cake mix evenly on top.  Sprinkle pecan pieces next.  Drizzle melted butter over cake followed by remaining 1/4 cup sugar.  Bake at 350 for 15 minutes, poke holes in top, return to oven for another 30 minutes.

Serve warm—and top with ice cream for decadence!

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About Carol Poche'

Love Baton Rouge and bringing people home. Real estate is my passion...helping homebuyers and sellers follow their dreams. With my business partner, Jeffrey Welsh, our Baton Rouge real estate team The KeyFinders served more than 150 clients last year finding or selling their dream homes! Keyfinders Team Realty 4626 Sherwood Common Blvd. Ste. 304 Baton Rouge, LA 70816 225-335-5395

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